Grease a 15 x 10 x 1 jelly roll pan, line the bottom with parchment paper, also grease the parchment paper then flour the pan including parchment

Combine the flour, cocoa and salt , whisk to blend and set aside for later

Separate your eggs

Beat the 5 egg yolks and 1/2 cup sugar on medium high speed until light and fluffy

In another bowl beat the 5 egg whites until you reach soft peak stage. Slowly add the 1/4 cup sugar so you will not deflate your egg whites. Continue beating until you reach stiff peak stage.

Fold your egg yolk mixture into the egg whites then begin folding in your flour mixture also. I gradually add the flour mixture. Continue folding until all the dry ingredients are incorporated.

Spread the batter evenly in you prepared pan. Bake at 350 degrees for 12 – 15 minutes or until cake springs back. When the cake comes out of the oven, turn it out onto a clean towel that has been dusted with confectioners’ sugar. Peel off the parchment paper. Roll the cake up in the towel, starting with the short side. Let it cool on a wire rack until room temperature.

While this is cooling, make your whipped cream.

Unroll the cooled cake, spread the whipped cream filling and roll up again. Place on a serving platter and and frost with buttercream of your choice.